Mushroom puree soup with chanterelles and bacon
Description
Hearty and aromatic soup. This soup is full of flavors and taste. You won't find anything like it in a restaurant or café. The bacon adds a pleasant aftertaste. Serve the soup with sautéed chanterelles and bacon, fresh herbs, or fried croutons made from black bread. An amazingly tasty and incredibly simple soup to prepare.
Instructions
- 1
Step 1
1. Cut the fat off a piece of bacon, then cut the meat into small cubes.
- 2
Step 2
2. Place the mushrooms in a colander and rinse thoroughly. Large mushrooms can be cut in half or into 3 pieces. Divide the mushrooms into 2 equal parts.
- 3
Step 3
3. Place a piece of butter in a frying pan and melt it, then add the bacon.
- 4
Step 4
4. When the bacon has acquired a golden crust, add half of the mushrooms to it. Excess liquid will form; drain it and add another piece of butter.
- 5
Step 5
5. On a skillet, divide the mushrooms into 2 parts and place them into separate plates.
- 6
Step 6
6. Wash and slice the leek into thin rings.
- 7
Step 7
7. Place a piece of butter in a clean frying pan and melt it, then add leek and sauté.
- 8
Step 8
8. Mix half of the fried mushrooms with the raw ones, as well as the fried leek. Grind everything together through a meat grinder.
- 9
Step 9
9. Place the resulting minced mixture into a saucepan, and add peeled onions cut in half, carrots, and celery stalks.
- 10
Step 10
10. Pour the broth into the pot.
- 11
Step 11
11. Cover with a lid and simmer the soup over low heat for about 40 minutes.
- 12
Step 12
12. In another saucepan, melt the remaining butter, add the flour, and stir to combine.
- 13
Step 13
13. Pour in the milk in a thin stream and bring to a boil.
- 14
Step 14
14. Remove the large vegetables from the pot with the mushroom filling, and use a blender to turn the mushrooms with the broth into a homogeneous mass.
- 15
Step 15
15. Place the mushroom mixture into a saucepan with the flour and boiling milk.
- 16
Step 16
16. If the contents of the pot are too thick, add more broth.
- 17
Step 17
17. Bring the soup to a boil and simmer for about 10 minutes, then add the remaining sautéed chanterelles.
- 18
Step 18
18. Pour in the cream, remove the pot from the heat, cover with a lid, and let it sit for a few minutes.
- 19
Step 19
19. Cut the bread into cubes, mix with vegetable oil and spices, then place in a baking dish. Bake the croutons in a microwave or conventional oven.
- 20
Step 20
20. Pour the ready soup into bowls and garnish with croutons. Serve immediately.